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Chemical composition of wild edible mushrooms and antioxidant properties of their water soluble polysaccharidic and ethanolic fractions

2011Journal article Open access
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dc.contributor.authorVaz, Josiana A.
dc.contributor.authorBarros, Lillian
dc.contributor.authorMartins, Anabela
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorVasconcelos, M. Helena
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2011-04-01T10:55:11Z
dc.date.available2011-04-01T10:55:11Z
dc.date.issued2011
dc.description.abstractMushrooms have become attractive as functional foods and as a source of physiologically beneficial bioactive compounds. Herein, we describe and compare the chemical constituents (phenolic compounds, macronutrients, sugars, fatty acids, tocopherols and ascorbic acid) of four wild edible mushrooms widely appreciated in gastronomy: Armillaria mellea (Vahl) P. Kumm, Calocybe gambosa (Fr.) Donk, Clitocybe odora (Fr.) P. Kumm., Coprinus comatus (O.F. Müll.) Pers. Furthermore, the antioxidant activity of their water soluble polysaccharidic and ethanolic fractions was studied by three different in vitro assays. Coprinus comatus revealed the highest concentrations of sugars (43.23 g/100 g dry weight), PUFA (77.46%), phenolic compounds (45.02 mg/Kg), tocopherols (301.03 μg/100 g) and, among all of the fractions tested, its ethanolic fraction showed the highest antioxidant activity (EC50<2.6 mg/ml). Clitocybe odora revealed one of the highest ascorbic acid (172.65 mg/100 g)contents and its water soluble polysaccharidic fraction showed the best antioxidant properties (EC50<3.6 mg/ml) among the polysaccharidic fractions. The studied mushrooms species could potentially be used in well-balanced diets and as a source of bioactive compounds.por
dc.identifier.citationVaz, Josiana A.; Barros, Lillian; Martins, Anabela; Santos-Buelga, Celestino; Vasconcelos, M. Helena; Ferreira, Isabel C.F.R. (2011). Chemical composition of wild edible mushrooms and antioxidant properties of their water soluble polysaccharidic and ethanolic fractions. Food Chemistry. ISSN 0308-8146. 126:2, p. 610-616por
dc.identifier.doi10.1016/j.foodchem.2010.11.063
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/3881
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relationPortuguese Wild Mushrooms: Chemical characterization and functional study of antiproliferative and proapoptotic properties in cancer cell lines
dc.relationPOTENCIAL NUTRACEUTICO DE COGUMELOS SILVESTRES DO NORDESTE DE PORTUGAL: ESTUDO DE PROPRIEDADES ANTIO-XIDANTES, ANTIPROLIFERATIVAS E INDUTORAS DA APOPTOSE
dc.subjectWild edible mushroomspor
dc.subjectBioactive compoundspor
dc.subjectPhenolic compoundspor
dc.subjectPolysaccharidespor
dc.subjectChemical compositionpor
dc.titleChemical composition of wild edible mushrooms and antioxidant properties of their water soluble polysaccharidic and ethanolic fractionspor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitlePortuguese Wild Mushrooms: Chemical characterization and functional study of antiproliferative and proapoptotic properties in cancer cell lines
oaire.awardTitlePOTENCIAL NUTRACEUTICO DE COGUMELOS SILVESTRES DO NORDESTE DE PORTUGAL: ESTUDO DE PROPRIEDADES ANTIO-XIDANTES, ANTIPROLIFERATIVAS E INDUTORAS DA APOPTOSE
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/PTDC%2FAGR-ALI%2F110062%2F2009/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F43653%2F2008/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F44609%2F2008/PT
oaire.citation.endPage616por
oaire.citation.startPage610por
oaire.citation.titleFood Chemistrypor
oaire.fundingStream5876-PPCDTI
oaire.fundingStreamSFRH
person.familyNameVaz
person.familyNameBarros
person.familyNameMartins
person.familyNameFerreira
person.givenNameJosiana A.
person.givenNameLillian
person.givenNameAnabela
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id171B-88BA-64F5
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person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-6989-1169
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-6218-4413
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridG-5488-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id16305323200
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id7203013518
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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